Merge branch 'master' of github.com:LukeSmithxyz/based.cooking

content/pulpo-gallega.md

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+---
+title: Pulpo a la gallega
+tags: ['fish', 'spanish']
+date: 2022-07-13
+author: "ivn1s"
+---
+
+![pulpo a la gallega](../static/pix/pulpo-gallega.webp)
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 35 to 40 min
+- 🍽️ Servings: 
+
+## Ingredients
+
+- 1 octopus (1.7 to 2kg)
+- Potatoes
+- 2 bay leaves
+- Sweet and spicy red pepper
+- Salt 
+- oil
+
+## Directions
+
+1. Boil water along with salt and the bay leaves
+2. Once the water is boiling, introduce the octopus 3 times by putting it on and taking it out, then let it cook for 35 to 40 minutes by puncturing it to see whether it is already soft or we need to leave it a little longer
+3. turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile we will have boiled the potatoes with skin for about 25 minutes depending on the size.
+4. We will remove the octopus from the water and let it cool, and once it is cold, we will cut it in slices with scissors.
+5. To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top and we will put the octopus slices seasoning it with salt, the sweet and spicy red pepper and a good squirt of olive oil.

content/wholemeal-wheat-flour-pizza-dough.md

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+---
+title: Wholemeal Wheat Flour Pizza Dough
+tags: ['wholemeal', 'pizza', 'dough', 'italian']
+date: 2022-07-13
+author: "leo-meinel"
+---
+
+![Wholemeal-Wheat-Flour-Pizza-Dough](/pix/wholemeal-wheat-flour-pizza-dough.webp)
+
+One portion(~200g dough) should be enough to make a pizza.
+The pizza is baked in the oven at 250°C/482°F on a baking tray covered with olive oil for 10 minutes.
+The dough can be stored in the refrigerator for ~2 days.
+For it to last longer, it should be stored in the freezer.
+
+- ⏲️ Prep time: 70 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500g flour (Wholemeal Wheat Flour)
+- 280ml lukewarm water
+- 8g dry yeast
+- 3.5 spoon olive oil
+- 1.5 teaspoon salt
+
+## Directions
+
+1. Combine all the ingredients in a bowl and knead into a dough.
+2. Let it rest for ~60 minutes somewhere lukewarm

data/authors/ivn1s.json

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+{
+	"name": "ivn1s",
+	"website": "https://github.com/ivn1s"
+}

data/authors/leo-meinel.json

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+{
+  "name": "Leopold Johannes Meinel",
+  "email": "leo@meinel.dev",
+  "btc": "33Sa47CaSF2WAiLsRkbmQZ1aUhaxVMV9vE",
+  "xmr": "898NLEjT1Z9XjZvKrD1BuTJAytui4B5soDMsqyJCf5BY7Zfc11opn4kKVCivFY8BHwEGPF6bmYJkbB1sDv9xqvyU7NKQkYj",
+  "eth": "0x851742aac03440b6a56e186fab617c76ce61d9f8",
+}